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homemade veggie broth

Hearty Homemade Veggie Broth

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5 from 2 reviews


A recipe for a homemade veggie broth that'll save you money and reduce food waste – and serve as a delicious base for any soup.


Units Scale
  • 4 cups veggie and herb scraps of choice, minimum (try to include onions, celery, & carrots)
  • black pepper kernels and salt, to taste
  • 1 bay leaf (dried)


  1. Place all of the ingredients you've decided on into a large stockpot or dutch oven, cover with water.
  2. Bring to a boil, then simmer on medium-low for at least an hour with a lid on.
  3. Drain, cool, and store in jars in the refrigerator for up to 5-7 days. If you won't be using it in that time, place it in the freezer for up to 3 months.


  • the veggie scrap 4-cup minimum means: you need at least 4 cups, but feel free to use more if you have a giant stock pot. The more veggies & herbs you use, the more flavorful the broth will be.
  • if you’re comfortable canning, can em’ up.
  • if you freeze the broth in jars, be sure to leave ample space in the jar so you don’t have a broth explosion in there. Speaking from experience, unfortunately.